TY - JOUR
T1 - Optimization of phenolics and flavonoids extraction conditions and antioxidant activity of roasted yerba-mate leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using response surface methodology
AU - Bassani, Débora C.
AU - Nunes, Domingos S.
AU - Granato, Daniel
PY - 2014/6
Y1 - 2014/6
N2 - This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under these experimental conditions presented 427.74 mg of gallic acid equivalents per liter and 80.02% of inhibition of the DPPH radical. The flavonoid content was highly correlated (r = 0.9046, p < 0.001) to the antioxidant capacity.
AB - This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under these experimental conditions presented 427.74 mg of gallic acid equivalents per liter and 80.02% of inhibition of the DPPH radical. The flavonoid content was highly correlated (r = 0.9046, p < 0.001) to the antioxidant capacity.
KW - Correlation analysis
KW - Desirability function
KW - Functional foods
KW - Phenolic composition
KW - Phytochemicals
UR - http://www.scopus.com/inward/record.url?scp=84903287413&partnerID=8YFLogxK
U2 - 10.1590/0001-3765201420130019
DO - 10.1590/0001-3765201420130019
M3 - Article
AN - SCOPUS:84903287413
SN - 0001-3765
VL - 86
SP - 923
EP - 933
JO - Anais da Academia Brasileira de Ciencias
JF - Anais da Academia Brasileira de Ciencias
IS - 2
ER -